Food Safety Quiz - Session 3

To use a probe thermometer, insert it in what part of the meat?

• Thinnest

• Outside

• Edges

• Thickest

What method is NOT recommended to thaw foods?

• Sink of cold running water

• At room temperature

• In a refrigerator

• In a microwave

Food mixtures that contain hazardous foods should be cooked to what internal temperature?

• At least 74°C (165°F)

• At least 60°C (140°F)

• At least 80°C (176°F)

• At least 85°C (185°F)

Food being held for service or display at 60°C (140°F) or higher is known as what type of holding?

• Cold holding

• Warm holding

• Hot holding

• Room temperature holding

When food is kept cold after being cooked, it’s called "cold holding." Cooled food must be stored at what temperature?

• Below 4°C (40°F)

• Below 8°C (46°F)

• Below 10°C (50°F)

• Below 15°C (59°F)

What is the maximum temperature to which food should be cooled to be considered safe?

• 20°C (68°F) or less

• 4°C (40°F) or less

• 60°C (140°F) or less

• 10°C (50°F) or less

Which of the following is NOT an effective way to cool food?

• Adding ice directly to food

• Use an ice wand

• Leave on countertop

• Place container in a sink of ice water

Food prepared at room temperature should be cooled to 4°C (40°F) or less within how many hours?

• 6 hours

• 2 hours

• 4 hours

• 3 hours

Is it safe to reheat and serve leftovers twice?

• Yes

• Sometimes, depends on the food.

• No. It travels through the danger zone twice.

• Only if reheated to the correct temperature each time

When should a probe thermometer be recalibrated?

• After a long storage time

• After an extreme temperature change

• It has been dropped

• All of the above